Vacuum Packing - Berkel minivac Manual Del Usuario

THE ADVANTAGES OF MINIVAC VACUUM PACKING
Vacuum packing will revolutionise the way in which
you buy and keep food. By keeping food under
vacuum (i.e. without air), the shelf-life of foods is
greatly extended, whether it is kept in the larder,
fridge or freezer. Air can make food rancid and stale,
it can cause it to ferment, dry out, and it may even
cause freezer burns. Vacuum packing keeps your
food fresher and more flavourful for longer.
Now you can pack fresh food bought from the
market, or food picked from your vegetable garden,
in handy portions for future use, even in large
quantities. Food bought already vacuum-packed,
like cheese and meat, will retain its flavour and fresh-
ness once opened, without problems of moisture
and mould, if it is vacuum-packed after use in bags
and containers. Meat, fish and vegetables can be
frozen without the risk of frost burns and will keep
their freshness and quality. Foodstuffs like coffee,
rice, flour and nuts will last much longer if they are
vacuum packed. Fresh or perishable foods must in
any case be frozen or kept in the fridge.
The original quality of the food must be of the very
highest order, in terms of freshness and environmental
hygiene, when you decide to vacuum pack it. There are
in fact no preservation methods which will transform a
poor product into a good one.
Always keep your MINIVAC, bags and containers
handy and you will quickly appreciate the many
advantages and ease of use that MINIVAC offers
when it comes to preserving the quality of food.
Consult the "Food preservation times with
MINIVAC" chart to see how vacuum packing can
extend the life of any food without in any way alter-
ing or impairing its taste, smell, appearance, hygiene
and nutritional value.
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